COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)

‘Pla i Llevant’

EU reference number: PDO-ES-A1038-AM05 – 23.12.2025

1.   Name of product

‘Pla i Llevant’

2.   Geographical indication type

☑

PDO

☐

PGI

☐

GI

3.   Sector

☐	Agricultural products

☑

Wines

☐	Spirit drinks

4.   Country to which the geographical area belongs

Spain

5.   Member State authority communicating the standard amendment

Name

Ministry of Agriculture, Fisheries and Food. Directorate-General for Food. Subdirectorate-General for Quality Control and Agri-Food Laboratories.

6.   Qualification as standard amendment

The competent authority considers this amendment to the Pla i Llevant PDO product specification to be a standard amendment; it cannot be regarded as a Union amendment since it does not correspond to any of the situations referred to in Article 24(3) of Regulation (EU) 2024/1143 on geographical indications. Specifically, it does not: include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication; risk voiding the link with the geographical area; entail further restrictions on the marketing of the product.

7.   Description of the approved standard amendment(s)

Title

CHANGES TO THE TOTAL ACIDITY LIMIT

Description

Decrease in the minimum total acidity value for all categories of still and sparkling wines covered from 4,5 to 3,5 g/l of tartaric acid.

This amendment affects Section 2 of the specification, ‘Description of the wines’ and Section 6 of the single document, ‘Description of the wine(s)’.

☑	This amendment affects the single document.

SINGLE DOCUMENT

Designations of origin and geographical indications of wine

‘Pla i Llevant’

EU reference number: PDO-ES-A1038-AM05 – 23.12.2025

1.   Name(s)

‘Pla i Llevant’

2.   Geographical indication type

☑

PDO

☐

PGI

☐

GI

3.   Country to which the defined geographical area belongs

Spain

4.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143

2204 – Wine of fresh grapes, including fortified wines; grape must, other than that of heading 2009

5.   Categories of grapevine product as listed in Part II of Annex VII to Regulation (EU) No 1308/2013

1.

Wine

3.	Liqueur wine

4.	Sparkling wine

8.	Semi-sparkling wine

6.   Description of the wine or wines

Grapevine product

WINE – White and Rosé Wines

Organoleptic characteristics

Visual appearance

Clear, transparent and bright.

Aroma

Fresh, fruity flavours. The casked white wines have the flavours characteristic of the cask method.

Taste

In the mouth they are fresh, open and fruity. The casked white wines are full, creamy, structured and persistent in the mouth.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

Maximum total alcoholic strength (in % volume):	-
Minimum actual alcoholic strength (in % volume):	10,5
Minimum total acidity:	3,5
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	13,3
Maximum total sulphur dioxide (in milligrams per litre):	-

Additional information regarding analytical characteristics

Sulphur dioxide:

180 if ≤ 5 g/l glucose and fructose

240 if >5 g/l glucose and fructose.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Grapevine product

WINE – red wines

Organoleptic characteristics

Visual appearance

Cleanr, lively and bright, with a high to mid-depth colour.

Aroma

The young wines have fresh fruity flavours, while the aged wines have flavours of ripe fruit, enriched through the contribution of the cask.

Taste

In the mouth they are elegant, pleasant, full-bodied, balanced and velvety, with a warm, lingering finish.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

Maximum total alcoholic strength (in % volume):

-

Minimum actual alcoholic strength (in % volume):	11
Minimum total acidity:	3,5
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	13,3
Maximum total sulphur dioxide (in milligrams per litre):	-

Additional information regarding analytical characteristics

Sulphur dioxide:

140 if ≤ 5 g/l glucose and fructose

180 if >5 g/l glucose and fructose.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Grapevine product

LIQUEUR WINE

Organoleptic characteristics

Visual appearance

Straw-yellow in colour, with a green to gold meniscus. In the reds, the colour ranges from intense red to purple. They are clear and bright.

Aroma

In the whites, floral flavours and flavours reminiscent of fruit in syrup can be discerned, with tones of ripeness. The reds have flavours of preserves, raisins and nuts.

Taste

They have a good acidity level, and are balanced and elegant.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

Maximum total alcoholic strength (in % volume):	-
Minimum actual alcoholic strength (in % volume):	15
Minimum total acidity:	4,5
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	25
Maximum total sulphur dioxide (in milligrams per litre):	-

Additional information regarding analytical characteristics

Sulphur dioxide:

130 if ≤ 5 g/l glucose and fructose

175 if >5 g/l glucose and fructose.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Grapevine product

SPARKLING WINE

Organoleptic characteristics

Visual appearance

The young sparkling wines are practically colourless. For the sparkling wines which have been casked, the colour is more intense. In the rosé sparkling wines, the colour is between onion skin and a pinkish purple. In all cases, the wine has a bright appearance. The bubbles are tiny, and are released slowly, for a prolonged period, forming long chains.

Aroma

The flavours call to mind the way they are made from the previous wines, from the autolysis of the lees.

Taste

On the palate, the wine has a balanced acidity, without roughness. The aftertaste is clean and lingering.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

Maximum total alcoholic strength (in % volume):	-
Minimum actual alcoholic strength (in % volume):	11
Minimum total acidity:	3,5
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	13,3
Maximum total sulphur dioxide (in milligrams per litre):	160

Additional information regarding analytical characteristics

-

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Grapevine product

SEMI-SPARKLING WINE

Organoleptic characteristics

Visual appearance

Straw yellow in colour, with a light gold meniscus. The rosés have a mid-depth colour, of pinkish violet. They are clear and bright. The bubbles and columns of bubbles are small.

Aroma

The aroma is fruity, with flavours of the second fermentation.

Taste

In the mouth, the wine is fresh and fruity, with a lingering aftertaste.

Additional information regarding organoleptic characteristics

-

Analytical characteristics

Maximum total alcoholic strength (in % volume):	-
Minimum actual alcoholic strength (in % volume):	10
Minimum total acidity:	4,5
Minimum total acidity unit:	in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre):	13,3
Maximum total sulphur dioxide (in milligrams per litre):	160

Additional information regarding analytical characteristics

-

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

7.   Winemaking practices

7.1.   Specific oenological practices used to make the wine or wines, relevant restrictions on making them

Winemaking practice

-

Type of oenological practice

Specific oenological practice

Description

The techniques used in handling the grapes, the must and the wine, the control of fermentation and the processing must be designed to produce products of the highest quality. For the extraction of the must or wine, only mechanical systems which do not damage or displace the solid parts of the bunch may be used. No use may be made of practices involving pre-heating the grapes or heating the musts or wines in the presence of the marc, which aim to force the extraction of the colouring material. Appropriate pressure should be applied for the extraction of the must or the wine and its separation from the marc, so that the yield is no greater than 70 litres of wine for every 100 kilograms of harvested crop.

7.2.   Maximum yields

All wines / category / variety / type

ALL WINES

Maximum yield:

Maximum yield	11 000
Maximum yield per unit:	kilograms of grapes per hectare

All wines / category / variety / type

ALL WINES

Maximum yield:

Maximum yield	77
Maximum yield per unit:	hectolitres per hectare

8.   Indication of the wine grape variety or varieties from which the wine or wines are produced

—	CABERNET SAUVIGNON

—

CALLET

—	CHARDONNAY

—

FOGONEU

—

GIRÓ ROS

—	GORGOLLASSA

—	MACABEO – VIURA

—	MANTO NEGRO

—

MERLOT

—	MOLL – PENSAL BLANCA

—	MONASTRELL

—	MOSCATEL DE ALEJANDRÍA

—	MOSCATEL DE GRANO MENUDO

—

PARELLADA

—	PINOT NOIR

—

RIESLING

—

SYRAH

—	TEMPRANILLO

—

VIOGNIER

9.   Concise definition of the demarcated geographical area

The production area of the Pla i Llevant designation of origin is made up of the following municipalities, located on the island of Mallorca: Algaida, Ariany, Arta, Campos, Capdepera, Felanitx, Llucmajor, Manacor, Maria de la Salut, Montuíri, Muro, Petra, Porreres, Sant Joan, Sant Llorenc des Cardassar, Santa Margalida, Santanyi, Sineu and Vilafranca de Bonany, which the Governing Council has classified as suitable for the production of grapes of the varieties indicated.

10.   Link with the geographical area

Category of grapevine product

1.

Wine

Summary of the link

The vines are characterised by the island nature of the region and their location, almost at sea level. The region's ‘Embat’ wind provides coolness, humidity and salinity. It affects the type of vine growing, as it leaves the fruit exposed to the air through green pruning and by providing a high level of salts. High sunshine levels promote the synthesis of phenolic compounds, provide a high concentration of flavours and a high alcohol content, red wines with high- to mid-depth colour and white wines with a clear appearance. The chalky soils foster the presence of aromatics. This set of factors means that the wines of Pla i Llevant have a unique character, featuring a well-integrated acidity that gives the wines their typical structure and strength.

Category of grapevine product

3.	Liqueur wine

Summary of the link

The differentiating characteristics of the liqueur wines of the Pla i Llevant PDO are conferred upon them by the differential quality of the base wines used to make them.

Category of grapevine product

4.	Sparkling wine

Summary of the link

The differentiating characteristics of the sparkling wines of the Pla i Llevant PDO are conferred upon them by the differential quality of the base wines used to make them.

Category of grapevine product

8.	Semi-sparkling wine

Summary of the link

The differentiating characteristics of the semi-sparkling wines of the Pla i Llevant PDO are conferred upon them by the differential quality of the base wines used to make them.

11.   Further applicable requirements

Title of the requirement / derogation

LABELLING

Legal framework

In national legislation

Type of further requirement / derogation

Additional provisions relating to labelling

Description of the requirement / derogation

The label must bear the name and logo of the Pla i Llevant DO.

Title of the requirement / derogation

PACKAGING AT SOURCE

Legal framework

In national legislation

Type of further requirement / derogation

Packaging within the demarcated geographical area

Description of the requirement / derogation

Bottling must take place in the production area, given the importance that it has for the quality of the resulting product. The best conditions are more certain to be assured if bottling is done by undertakings established in the same region as the wineries covered by the designation and operating under their direct control, as they have specialised experience and, what is more, thorough knowledge of the specific characteristics of the wine in question. The bottles in which the wine is sold for consumption must bear guarantee seals, labels or numbered secondary labels issued by the inspection body, which must be affixed at the winery itself. The inspection body must be given advance written notification if wine from other geographical regions is to be stored. Storage will be authorised subject to the following conditions: Wine in bottles with a capacity of <15 l. Bottles labelled at the point of origin.

Electronic (URL) reference to the publication of the product specification

http://www.caib.es/sites/qualitatagroalimentaria/es/pla_i_llevant-46239/

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(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).